Territory of origin: South-Western and Central Sicily
Soil: Mixed composition, prone to limestone
Altitude: From 100 to 350 meters above sea level
Climate: Mediterranean island, tending to hot arid
Vineyards: A vineyard with a medium to high density of vines per hectare of over 4,000
Harvest: grapes are hand-picked, perfectly ripe in late September and early October depending on the variety
Vinification: Traditional fermentation with maceration on skins from 5 to 8 days with previous cold maceration and blending of wines after malolactic fermentation
Ripening: At a controlled temperature until January
Aging: After bottling, 2 months in the cellar at a controlled temperature
